PUCHONG, July 2 — Brunch. For most, the now ubiquitous word likely conjures up images of sourdough toast, poached eggs and the like, but for me, one — or rather, a great number of little dishes — reigns supreme: Dim sum.
It is the comforting answer to many things, including a long Saturday night filled with regrettable decisions.
I can’t count how many weekends have been salvaged by some har gao or siew mai.
Foo Hing Dim Sum in Puchong is the place where I often find said salvation, and judging by the frenzy there on weekends, I’m not the only one.
Foo Hing is known for its famed Portuguese tarts, but that’s not the only thing to order here.
Classic dim sum fare including Steamed Har Gao (RM7.50), Steamed Siew Mai (RM7.50), Steamed Fish Ball (RM6.50) and Char Siew Bao (RM3.50 per piece) are all excellent ways to start the meal.
Translucent, smooth yet sturdy enough to hold the bulging shrimp within, the Steamed Har Gao is a perfect single bite.
Bite into the Char Siu Bao and you’ll find the meat in odd shaped pieces, likely hand chopped, which in addition to the soft and fluffy bun provides what I find to be a superior mouthfeel.
Next, some steamed personal favourites: Oyster Sauce Bamboo Roll with Fish Meat (RM6.50), Foong Hwang Mai (RM7.50), Pork Ribs with Yam (RM7.50), Garlic Chicken Feet (RM7.50) and Glutinous Rice with Chicken (RM7.50).
These promise a multitude of tastes and textures, from delicate and springy fish paste in the bamboo rolls to sticky and satisfying glutinous rice that’s flavoured heavily with lap cheong and a juicy, whole shiitake mushroom.
Chicken feet may be an acquired taste for some, but I can’t get enough of the rich, gelatinous texture and will happily suck on every last claw.
Somewhat resembling a siew mai, the Foong Hwang Mai consists of a pork and prawn mixture that’s topped with salted egg yolk and is a fairly unique dish that’s seldom found in other dim sum parlours.
On to the fried stuff.
Unlike the steamed items that you order from the menu, these are brought around on trays by servers, so keep an eye out.
Wu Kok or deep fried yam puffs (RM8.50), Ham Sui Kok, Fried Glutinous Rice Dumplings (RM8.50) and Pan Fried Turnip Cakes (RM6.50) are some highlights.
All three are well established in the canon of dim sum dishes, and the versions at Foo Hing don’t stray far from tradition.
The yam puffs have a crispy exterior and soft, starchy yam lines the pork, carrot and peas on the inside.
Stuffed with chives, pork and dried shrimp, the crispy yet sticky wrapper made of glutinous rice flour of the Ham Sui Kok is a fun textural experience.
Finish your meal with the famous Portuguese Egg Tarts (RM3.50 per piece) and some Steamed Golden Paste Custard Buns (RM7.50).
Flaky pastry gives way to sweet, caramelised and jelly-like egg custard in this world famous dessert that’s cemented its place in Cantonese cuisine.
The latter is a messier affair, soft as a baby’s bottom on the outside with a golden, molten centre that oozes lush, sweet custard when you bite into it.
Unless waiting in line is part of your plans, it is recommended that you arrive either before or after the rush which starts at around 8.30am on a weekend.
However, it has to be said that the queue system here is fairly organised, so it’s not the end of the world if you do end up having to wait.
Restoran Foo Hing Dim Sum
No. 31, 33, 35-G, Jalan Puteri 2/6, Bandar Puteri Puchong, Puchong, Selangor
Open daily, 7am-3pm
Tel: 03-8060 0546
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